Recipe by Bone Man
Use this sauce to complement enchiladas, fish, chicken, or roasted pork. It turns a plain dish into something special!
Top Review by College Girl
LOVE! This was great with chicken and apple fingers. I used about a cup of beef broth because my tamarind paste wasn't as concentrated and I wanted it a little thicker so I can use it as a dip.
- 1⁄3 cup tamarind paste
- 1 1⁄2 cups beef broth, pre-heated
- 1⁄4 cup red wine vinegar
- 3 tablespoons dark brown sugar
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
Directions See How It's Made
- In a saucepan over medium heat, bring the vinegar and brown sugar to a low boil. Whisk until the sugar is dissolved and reduce by half to produce a syrup.
- Reduce the heat to low and stir in the pre-heated beef broth, (I do this in the microwave until it's about 110 degrees F.) Then stir in the tamarind paste, garlic, and the ginger. Allow to reduce just a little and then strain the sauce into a serving bowl.
- NOTE: Tamarind sauce can be obtained at an ethnic grocer (some sell online).